Last year Sharon Canosa gave me a Slow Cooker Magazine. I pulled it out for tonight's dinner. Beef with Bourbon and Coke. The recipe called for Brisket which I could not find. I picked up a chuck roast instead.
This was amazing. The meat was so tender and the sauce!!!! Wow!!
This was amazing. The meat was so tender and the sauce!!!! Wow!!
Ingredients-
1/3 cup flour
2 tbsp olive oil
2# Chuck Roast or Beef Brisket.
1 Med Onion, thinly sliced
1/2 cup bourbon
1/2 cup beef broth
1 cup cola
1/3 cup tomato paste
1 tbsp honey
1 tsp dried thyme
Method-
Place flour in a dish and season with salt and pepper.
Heat half of the oil in a Dutch oven over medium heat.
Coat beef in flour, shake off excess. Reserve the excess flour.
Cook the beef for 5 minutes on each side until well browned. Transfer the beef to the slow cooker.
1/3 cup flour
2 tbsp olive oil
2# Chuck Roast or Beef Brisket.
1 Med Onion, thinly sliced
1/2 cup bourbon
1/2 cup beef broth
1 cup cola
1/3 cup tomato paste
1 tbsp honey
1 tsp dried thyme
Method-
Place flour in a dish and season with salt and pepper.
Heat half of the oil in a Dutch oven over medium heat.
Coat beef in flour, shake off excess. Reserve the excess flour.
Cook the beef for 5 minutes on each side until well browned. Transfer the beef to the slow cooker.
Heat remaining oil over medium heat in the same Dutch oven. Cook onion, stirring for 5 minutes or until the onions soften.
Sprinkle with reserved excess flour into the Dutch oven and cook, stirring for 3 minutes. Gradually stir in bourbon, then broth, cola, tomato paste, honey and thyme. Bring to a boil and add to slow cooker.
Cook covered on low for 8 hours. Season with salt and pepper.
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